Pesto Deviled Eggs #ScienceSundays

The phrases “it’s what’s on the inside that counts” and “don’t just a book by its cover” also applies to eggs. It also helps when you add pesto to them ;-)

It’s the first Sunday of the month which means it’s time for another #ScienceSundays post. Last month I told you how eating raw flour can also increase the risk of foodborne illness, not just eggs. So I decided to continue on that stream of thought and talk more about eggs. As the second largest egg-producing state, Ohio is one of the few that voluntarily participates in an egg quality assurance program in an effort to minimize the risk of Salmonella in eggs. While pasteurized is the safest way to go, I admittedly don’t regularly buy them but also eat raw cookie dough with both raw eggs and raw flour so knowing my Ohio eggs are less risky is good to know. Despite my own warnings and a day job researching Salmonella I like to live on the edge when it comes to raw dough. But let’s turn our focus away from all the potentially gross gastrointestinal dilemmas.

If you were presented with a white egg and a brown egg, which would you choose based on quality, flavor, and nutritional value? Trick question – the color of the egg has no relationship to any of these qualities. Why the different colors? It just depends on the breed of hen: white feathered hens lay while shelled eggs while red feathered hens lay brown-shelled eggs. It’s as simple as that. This also applies to how the hens are raised (organic, free-range, conventional) or grade (AA, A, or B). One way eggs can differ is if the hens are fed a diet enriched for nutrients (vitamin D, omega 3) which can enhance the already naturally nutritious egg.

To finish off today’s post I am sharing a recipe for pesto deviled eggs that ominously look like moldy rotten eggs. Bringing us full circle to not judging an egg by its shell. They are all deliciously nutritious, especially when you add pesto (and homemade to boot). To add to the potentially gross-factor, there were also skewered them with pipette tips (100% sterile) to bring to a “skewered masterpieces” potluck contest at work where you were judged based on creativity of the skewer itself in addition to the food. Yes I work in a microbial pathogenesis department which made the impact of the tips hit even closer to home.

One year ago: No-Churn White Chocolate Peanut Butter Swirl Ice Cream

Three years ago: Root Beer Sticky Buns

Five years ago: Baked Chicken Fajitas

Six years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Eight years ago: Petri Dish Cookies

PESTO DEVILED EGGS

Makes 1 dozen

Ingredients:

6 hard boiled eggs, peeled

2 Tbsp bail pesto

2 Tbsp mayonnaise

Salt and pepper to taste

Dried basil and/or Parmesan, for garnish

Directions:

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
2. To the yolks, add the pesto, salt and pepper and mix until creamy.
3. Spoon into the center of each egg. Sprinkle with dried basil and freshly shredded parmesan cheese for garnish.

Source: Adapted slightly from my Pepperoni Pizza Deviled Eggs.

References:

[1] https://www.cdc.gov/features/salmonellaeggs/index.html

[2] http://ohioeggs.com/wp-content/uploads/2015/07/EggsFactSheet.pdf

[3] https://www.canr.msu.edu/news/why_are_chicken_eggs_different_colors